Time for a Malaysian treat!
My sister recently made this porridge and I had the urge to eat it too.
Bubur Kacang Hijau is one of oh-so-many Malaysian comfort foods. Bubur means Porridge, Kacang Hijau means Green beans.
This porridge can be served hot, cold or you can even freeze it to make a nice ice cream. This version is the simplest one. You can add other things into it such as sago pearl, durian or jackfruit.
It is very easy to make, and this took me about 1 hour max.
So here is the recipe:
Bubur Kacang Hijau
250g Mungo Green beans
3/4 can of coconut milk
water for boiling the beans
pinch of salt
Boil green beans in water. Put a lot of water because the water ran out fast.
Make sure that green beans are thoroughly cooked. It is OK if you overcooked them slightly. To know this, the bean's skin starts to parted from the bean itself.
Add in palm sugar, coconut milk and sugar and pinch of salt.
Add all these bit by bit and depending on your preferences.
For example, add coconut milk until you get the right amount of "sauce". It should not be too soupy, nor too "dry"
Add sugar a bit then taste it. Depending how sweet you want it to be.
Here is my version, served hot. Yum!!!